condiments

750g flour

250g purple sweet potato

condiments

Yeast yeast

7 grams

Method for making purple sweet potato flower roll

1.

Peel the purple potato, cut into pieces and steam.

2.

Mash purple sweet potato into mud, and add 250g flour and 4g yeast powder to 250g purple sweet potato mud.

3.

Hecheng dough

4.

Ferment to twice the size

5.

Let the fermented dough relax for a few minutes and roll it into a rectangle with a thickness of about 5 mm.

6.

The two patches are superimposed together.

7.

Roll into a roll of about 10 cm and cut into sections of about 2.5 cm.

8.

Take two pieces of dough and align the bottoms.

9.

Slightly elongated and twisted.

10.

Then pinch the two ends together

1 1.

Make the flower roll embryo, cover it with drawer cloth and air it for about 20 minutes.

12.

Put boiling water in a cage and steam for 35 minutes on medium-high heat.